🛒 Ingredients
🥩 1.5 kg beef chuck roast
🧂 Salt and black pepper to taste
🌾 2 tbsp flour
🛢️ 2 tbsp oil
🧅 1 large onion, sliced
🧄 4 garlic cloves, minced
🥕 3 carrots, cut into chunks
🥔 4 potatoes, chopped
🍅 2 tbsp tomato paste
🍲 3 cups beef broth
🌿 1 tsp thyme
🌿 1 tsp rosemary
🍃 2 bay leaves
🧈 2 tbsp butter
👨🍳 Instructions
🧂 Season the 🥩 beef roast generously with salt and black pepper, then coat lightly with 🌾 flour.
🔥 Heat oil in a large pot or Dutch oven and sear the roast on all sides until browned. Remove and set aside.
🧅 In the same pot, sauté onions until soft, then add 🧄 garlic and cook for 1 minute.
🍅 Stir in tomato paste and cook for 2 minutes to deepen flavor.
🍲 Pour in beef broth, scraping the bottom to release flavor.
🌿 Add thyme, rosemary, and 🍃 bay leaves. Return the roast to the pot.
🥕🥔 Add carrots and potatoes around the meat.
⏳ Cover and simmer on low heat for 3–4 hours (or oven at 160°C) until the meat is tender.
🥩 Remove the roast and vegetables.
🧈 Stir butter into the sauce and simmer until thickened into a rich gravy.
🍽️ Slice or shred the beef and serve with vegetables and gravy.
💡 Notes
⏳ Low and slow cooking makes the beef extra tender.
🍷 Add a splash of red wine for deeper flavor.
🍞 Serve with bread or mashed potatoes for a complete meal.
